A refreshing snack which can be adapted to make a tasty breakfast or dessert.

Serves 1 generously or 2 moderately.

Ingredients

Tropical Fruit	250	grams	Pineapple and mango worked well, orange would too
Almond Milk	300	millilitres	Unsweetened
Stem Ginger	1	ball	Plus syrup to taste
Mint	1	handful

 

Main Equipment

1. Blender

Method

1. Place the fruit & milk in the blender and blend until smooth. If your blender struggles with frozen fruit, allow to soften for 30-60 minutes first.
2. Add the ginger & mint and blend until combined. The ginger will remain as little pieces, giving a gingery burst when eating.
3. Taste the mix – add more ginger, syrup or mint if desired.
4. To enjoy as a slushy smoothie, serve immediately in glasses with a spoon.

For a sorbet, place in a wide container in the freezer. Freeze for a few hours, forking through once or twice part way through to stop it forming large ice crystals.

Best eaten on the day as otherwise it turns into a bit of a solid lump. You could add a capful or two of your favourite spirit for a more adult flavour – with the added bonus of stopping it freezing too hard. Remember that flavours, particularly sugars, are more subdued when frozen so you may want to ramp up the ginger/syrup/mint proportions for this option.

For a balanced breakfast, stir in 10-20g of chia seeds and leave for an hour or overnight. This will soften the seeds & firm up the mixture. Experiment a bit with the quantity of seeds to get the texture you like. (No need to use frozen fruit for the breakfast option but no harm either.)